Tamales have a filling (chicken, pork, beans, mushrooms). If you are not certain, ask before you bite!

The filling is wrapped in a corn mixture and steamed in either corn husks or banana leaves.

Varieties served with chicken include verde, amarillo, mole and rajas. Veggie options include frijoles (bean), dulce (sweet) and chepil (a local herb).

On the coast, iguana-filled tamales are a local favorite. Tamales are frequently served in the morning, but they are good for any meal.

Most tamales are sold from food carts or vendors on the street and the traditional markets. They are also on the restaurant menu.

Tip for visitors: Tamales make great presents, not so much for carrying home in luggage but for taking asap to friends in Oaxaca. Support the local economy and good food by purchasing tamales as a gift!